Shelf life extension in kinnow mandarin fruits by some new ripening retardants

Four ripening retardants namely ascorbic acid, menadione, hydroquinone and silver thiosulphate (STS) were used in different concentrations to prolong the shelf life of Kinnow (Citrus nobilis X Citrus deliciosa) mandarin fruits. Their efficacy was evaluated on the basis of loss in fresh weight, titratable acidity, reducing sugars and ascorbic acid contents during storage at ambient temperature. The results revealed that menadione (0.1%) was the most effective retardant followed by ascorbic acid >hydroquinone >STS in prolonging shelf life of fruits.